- 22 boudoirs (lady-fingers)
- 4 tbsp orange-flavored liqueur
- 250 g of dark chocolate
- 150 ml of double whipping cream
- 4 eggs
- 100 g of cup caster sugar
- 150 ml of whipping cream
- 2 tbsp of caster (superfine) sugar
- ˝ tsp of vanilla flavoring (extract)
- large dark chocolate curls (for decoration)
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- Line the base of charlotte mold or a deep 18 cm/ 7" round cake tin (pan) with a piece of baking paper or parchment.
- Place the boudoirs/ lady-fingers on a tray and sprinkle with orange-flavored liqueur.
- Use to line the sides of the mold or tin (pan), trimming if necessary to make a tight fit.
- Break the chocolate into small pieces, place in a bowl and melt over a pan of hot water.
- Remove from the heat and stir in the double cream.
- Separate the eggs and place the whites in a large mixing bowl.
- Beat the egg yolks into the chocolate mixture.
- Whisk the egg whites until standing in soft peaks are formed, then slowly add the caster sugar, whisking until stiff and glossy.
- Carefully fold the egg whites into the chocolate mixture in 2 batches, taking care not to knock out all of the air.
- Pour into the center of the mold.
- Trim the biscuits (lady-fingers) so that they are in the same level with the chocolate mixture.
- Leave the charlotte to chill for at least 4 hours.
- To decorate, whisk the cream, sugar and vanilla
flavoring (extract) until standing in soft peaks.
- Turn out the charlotte on to a serving dish.
- Pipe cream rosettes around the base and decorate with chocolate curls and leaves.
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